Go like this
feta --> halloumi --> mozzarella --> gouda --> cheddar
Yeah, I made halloumi before feta and haven't made a moz yet. But what Gurkan suggests looks like a logical progression. I suppose chèvre was my first cheese. We raise goats. I jumped into bloomy rinded cheeses straight away. That is a style that we like to eat most.
Lots of folks on the forum will recommend Caerphilly as a first pressed cheese. It is a rather forgiving make and it ripens quickly so the rewards come quick.
What cheeses do you most like to eat?